Potato and Corn Stew

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 ml milk
  • 1 can corn
  • 150 ml vegetable stock
  • 100 g Emmentaler, rated
  • 4 large potatoes, waxy
  • 2 tablespoon wheat flour
  • 1 tablespoon basil, dried
  • 1 tablespoon rapeseed oil
  • 1 small clove garlic
  • some salt and pepper
Potato and Corn Stew
Potato and Corn Stew

Instructions

  1. Heat the oil in a large saucepan. Peel, wash and slice the potatoes and sauté in the hot oil for about 2 minutes. Press the garlic through a press and cook with it.
  2. Add the wheat flour and sauté briefly. Pour in the milk and vegetable stock and let it boil until it thickens. Add the corn and simmer everything together for about 20 minutes. Add the grated cheese and let it melt. Season to taste with the dried basil and a little salt and pepper.

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